Pie crust is a quintessential element of American baking. A perfectly crispy, flaky and delicious crust is what can take a pie to the next level. For years, people have debated on what makes the perfect crust – butter or shortening. Both have their respective loyal fan base who swear by the ingredient they use. This article sets out to find which ingredient makes a better pie crust – butter or shortening.
While both ingredients have been used in traditional and modern pie crust recipes, the debate persists on which is better. Some bakers argue that butter lends a rich flavor and golden color to the crust while others believe shortening offers a flakier and tender crust. In this article, we will go through a scientific comparison of both ingredients and examine the factors that should be taken into consideration for the perfect pie crust.
Comparing the Texture and Flavor of Butter and Shortening Pie Crusts
When it comes to making a delicious, flaky, and perfectly golden pie crust, the fat you use is crucial. Two of the most popular options are butter and shortening, which both have their unique qualities and benefits when it comes to pie crust making. So, let’s compare the texture and flavor of both butter and shortening pie crusts.
Butter pie crusts tend to have a richer flavor and aroma compared to shortening due to its milk solids. Butter also contains water, which turns to steam during baking, creating small pockets of air that lend a lightly flaky texture to the crust. However, butter can be tricky to work with because it softens quickly at room temperature. This can cause the dough to become too soft, making it challenging to roll and shape without tearing the dough. On the other hand, shortening pie crusts have a neutral flavor, making it ideal if you want the filling to be the star of the show. Shortening also remains solid at room temperature, ensuring the dough stays flaky and tender while making it easier to work with.
The Science Behind the Flakiness of Pie Crusts Made with Butter or Shortening
The science behind the flakiness of pie crusts made with butter or shortening lies in the type of fat used. Butter and shortening both contain fat, but the properties of the fat in each differ. Butter contains approximately 80% fat and 20% water, while shortening is almost entirely made up of fat with only a trace amount of water.
The water content in butter creates steam as the crust bakes, causing the layers of dough to rise and become flaky. On the other hand, shortening does not contain water, resulting in a more tender and crumbly crust. In general, butter creates a flavorful and aromatic crust, while shortening yields a more consistent texture. Ultimately, the choice between butter and shortening for pie crusts comes down to personal preference for flavor and texture, as well as factors such as dietary restrictions.
The Versatility of Shortening vs. the Natural Flavor of Butter in Pie Crusts
Shortening and butter are the two most commonly used fats in pie crusts. Though both serve the same purpose of providing a flaky texture to the crust, they have distinct differences in terms of their properties. Shortening is a solid white fat made from hydrogenated vegetable oil and is known for its versatility. Because it is flavorless, it doesn’t interfere with the taste of the filling and allows for a crispy and flaky crust. In addition, shortening has a high melting point, which makes it more forgiving to use. Pie crusts made with shortening also tend to be more tender and less likely to shrink.
On the other hand, butter is a natural fat made from milk and, as such, has a distinct flavor that can enhance the taste of a pie. Because of its lower melting point, butter makes a crust that is more flavorful but also more fragile. Butter has a tendency to burn easily and can result in a tough, dense crust if not handled properly. However, if done right, a pie crust made with butter can be flaky, with a rich, buttery flavor that complements certain types of fillings, such as fruit or custard. Ultimately, the choice between butter or shortening in pie crusts depends on personal preference and what kind of filling the crust will hold.
Techniques for Working with Butter and Shortening to Create the Perfect Pie Crust
Creating a perfect pie crust is an art, and mastering it requires a deep understanding of the techniques used to work with butter and shortening. When it comes to using butter, it is best to start with butter that is cold and sliced into small pieces. This will help to create a flaky texture and prevent the butter from melting too quickly. Using a food processor or a pastry cutter, work the butter into the flour until it resembles coarse sand. Adding a splash of ice water at a time, blend the mixture until it comes together and forms a dough.
Shortening is also a good option for pie crusts. However, unlike butter, shortening does not contain water, which can make it easier to work with. To create a shortening-based pie crust, mix the flour and shortening together until it forms a sand-like texture. Add a little cold water, a teaspoon at a time, until the dough comes together. Remember to work the shortening and flour mixture quickly, as shortening melts faster than butter. By mastering these techniques, you can create the perfect pie crust, whether you choose to use butter or shortening.
The Health Benefits (or Lack Thereof) of Using Butter or Shortening in Pie Crusts
Pie crust is a staple in most households, and butter and shortening are the two most commonly used fats. The choice of fat affects the taste, texture, and nutritional profile of the crust. While both ingredients are high in calories and fat, there are nuanced differences in their health benefits.
Butter contains more saturated fat than shortening, which makes it less healthy for the heart. However, it is high in Vitamin A and antioxidants like carotene, which are beneficial for skin and eye health. Shortening, on the other hand, contains trans fats, which have been associated with various health problems such as heart disease, inflammation, and insulin resistance. However, some brands of shortening are now trans-fat free. Overall, it would be wise to use both sparingly and opt for healthier alternatives where possible.
How to Choose Between Butter and Shortening for Different Types of Pies
When it comes to choosing between butter and shortening for different types of pies, there are a few things to consider. First and foremost, the type of pie you are making will play a significant role in determining which fat to use. A fruit pie, for example, may benefit from the added richness that butter provides, while a custard pie may require the stability that shortening offers.
Another factor to consider is personal preference. Some people simply prefer the taste and texture of a butter crust, while others swear by the flakiness of a shortening crust. Experiment with both fats and different types of pies to see which you prefer, and don’t be afraid to mix and match. For instance, adding a small amount of shortening to a butter crust may help improve its texture, while using both fats in a 50/50 ratio can provide a balance of flavor and texture. Ultimately, the choice between butter and shortening will depend on your own taste and the particular pie you are making.
Expert Tips and Recipes for Making Delicious Pie Crusts with Either Butter or Shortening
Expert Tips and Recipes for Making Delicious Pie Crusts with Either Butter or Shortening:
Whether you choose to make your pie crust with butter or shortening, there are a few expert tips to keep in mind. Firstly, it’s important to use chilled fats for the best results. Cold butter or shortening will help create a flaky crust. Additionally, it’s important not to overwork the dough. Overworking the dough can cause it to become tough and chewy instead of tender and flaky. Finally, it’s crucial to let the dough rest in the refrigerator for at least an hour before rolling it out.
Below are two delicious recipes for pie crusts – one with butter and one with shortening. Both recipes make enough dough for a double crust pie (top and bottom). For those who love the taste of butter, try Alton Brown’s recipe that combines both butter and shortening. For those looking for a traditional, all-shortening crust, we recommend the classic recipe from Crisco. With the right technique and recipe, you can create a delicious, flaky pie crust with either butter or shortening.
Wrapping Up
While there is no clear winner between using butter or shortening for pie crust, it ultimately comes down to personal preference. Both ingredients have their advantages and disadvantages, and the end result will depend on the type of pie crust you are looking to achieve.
Ultimately, the key to a great pie crust is practice and experimentation. Don’t be afraid to try different ratios of butter and shortening, or even incorporate other ingredients like vinegar or vodka into your recipe. With patience and a bit of trial and error, you’ll be able to create the perfect pie crust to suit your taste buds. So go ahead and get in the kitchen – it’s time to start baking!